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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
08/10/2013 |
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Data da última atualização: |
08/10/2013 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
MAGALHAES, J. V.; MARON, L. G.; PIÑEROS, M. A.; GUIMARAES, C. T.; KOCHIAN, L. V. |
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Afiliação: |
JURANDIR VIEIRA DE MAGALHAES, CNPMS; CLAUDIA TEIXEIRA GUIMARAES, CNPMS. |
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Título: |
Aluminum tolerance in sorghum and maize. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: VARSHNEY, R.; TUBEROSA, R. (Ed.). Translational genomics for crop breeding: improvement for abiotic stress, quality and yield improvement. New York: John Wiley & Sons, 2013. v. 2. |
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Páginas: |
p. 83-98. |
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ISBN: |
978-0-470-96291-6 |
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Idioma: |
Inglês |
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Thesagro: |
Alumínio; Genética; Milho; Sorgo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00738naa a2200229 a 4500
001 1968057
005 2013-10-08
008 2013 bl uuuu u00u1 u #d
020 $a978-0-470-96291-6
100 1 $aMAGALHAES, J. V.
245 $aAluminum tolerance in sorghum and maize.$h[electronic resource]
260 $c2013
300 $ap. 83-98.
650 $aAlumínio
650 $aGenética
650 $aMilho
650 $aSorgo
700 1 $aMARON, L. G.
700 1 $aPIÑEROS, M. A.
700 1 $aGUIMARAES, C. T.
700 1 $aKOCHIAN, L. V.
773 $tIn: VARSHNEY, R.; TUBEROSA, R. (Ed.). Translational genomics for crop breeding: improvement for abiotic stress, quality and yield improvement. New York: John Wiley & Sons, 2013.$gv. 2.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
04/06/2020 |
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Data da última atualização: |
04/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PRAZERES, I. C. dos; CARVALHO, A. V.; DOMINGUES, A. F. N.; ABREU, L. F. |
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Afiliação: |
Isadora Cordeiro dos Prazeres, UFPA; ANA VANIA CARVALHO, CPATU; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; LAURA FIGUEIREDO ABREU, CPATU. |
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Título: |
Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Revista Chilena de Nutrición, v. 47, n. 2, p. 190-199, 2020. |
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DOI: |
http://dx.doi.org/10.4067/S0717-75182020000200190 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which deno-tes microbiological stability. The sensory analysis ranked the bars between ?liked slightly? and ?liked very much,? which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free |
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Thesagro: |
Açaí; Bertholletia Excelsa; Castanha do Para; Cupuaçu; Euterpe Oleracea; Tapioca; Theobroma Grandiflorum. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213724/1/0717-7518-rchnut-47-02-0190.pdf
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Marc: |
LEADER 02201naa a2200253 a 4500
001 2123040
005 2020-06-04
008 2020 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.4067/S0717-75182020000200190$2DOI
100 1 $aPRAZERES, I. C. dos
245 $aPreparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.$h[electronic resource]
260 $c2020
520 $aThis study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which deno-tes microbiological stability. The sensory analysis ranked the bars between ?liked slightly? and ?liked very much,? which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free
650 $aAçaí
650 $aBertholletia Excelsa
650 $aCastanha do Para
650 $aCupuaçu
650 $aEuterpe Oleracea
650 $aTapioca
650 $aTheobroma Grandiflorum
700 1 $aCARVALHO, A. V.
700 1 $aDOMINGUES, A. F. N.
700 1 $aABREU, L. F.
773 $tRevista Chilena de Nutrición$gv. 47, n. 2, p. 190-199, 2020.
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